Chocolate Chips Cream Pie

Chef #741446's Note:

Use to be my grandmother's recipe (not sure where she got it) as a quick dessert while in sunday church. It is really good and this is far as I remembered and still make it these day. Alots of people use sugar... which we don't use. Bake: Piecrust Refrigerate: pie for 2½ hours or until soft-set firm

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 (9 inch) pie crusts (any flavor piecrust)
• 8 ounces cream cheese , softened
• 2 teaspoons vanilla extract
• 1⁄3; cup hershey's cocoa
• 4 ounces vanilla , jell o pudding mix box
• 1 cup milk
• ¾ cup Hershey's semi-sweet chocolate chips
• ½ cup Cool Whip , lightly thawed (from a 16 oz. tub)
• remaining Cool Whip , lightly thawed
• remaining Hershey's semi-sweet chocolate chips

Directions:

1. Part 1 - Direction:.
2. Bake the piecrust, as instruction from package, and then let it cool.
3. Part 2 – Directions:.
4. In a bowl, stir in softened cream cheese and vanilla extract using a wooden spoon until fluffy-smoothly mixed.
5. Add in and beat cocoa, vanilla pudding mix and milk with wire whisk for about 3 minutes or so.
6. Whisked well.
7. Gradually stir in ¾ cup of chocolate chip and fold in ½ cup of cool whip.
8. Stir well with a wooden spoon.
9. Pour into prepared piecrust.
10. Garnish with remaining whip cream and chocolate chips on top.
11. Refrigerate 2½ hours or until soft-set firm before serving.